This pan-roasted tomato bruschetta is not just a snack to us. We associate this juicy treat with brunch on balconies and the sun on our faces. We highly recommend making this when tomatoes are in season, so that they taste the sweetest and most flavorful.
2large slices white bread, homemade or store bought (I used gluten-free)
1/2teaspoonfresh basil, chopped
Wash and halve the cherry tomatoes. Toss them in a pan with the coconut oil--keep on medium to high heat. Start by adding salt, balsamic vinegar, and garlic powder. Keep it on high heat and stir occasionally.
In the meantime, toast the white bread slices in a pan, on an electric griller, or in the oven.
Once the tomatoes lose most of their water and look good to you, put them on the white bread slices and top with fresh basil. They are best enjoyed fresh and warm, otherwise the bread gets soggy.